Three Bean Chili Recipe

For those looking for more plant-based recipes, this is one for you! This Three Bean Chili is one of our newest, family favorites. It’s packed with so many good ingredients and delicious flavors, you’ll think you’re eating at a restaurant. And, one of the best things? It takes only 30 minutes to make!

Plant-based & Protein

We aren’t vegan or vegetarian, or even plant-based. However, I realize a lot of friends are headed in that direction. As we dive into this new season of life, I’ve been looking at old recipes and working on recreating them in ways that would serve people who are looking to eat more meals packed with plants and plant proteins.

In this Three Bean Chili I’m using Bush’s Mixed Chili Beans that include Kidney Beans and Pinto Beans and Bush’s Black Beans. However, I’d also recommend substituting Bush’s Black Chili Beans instead of regular for added flavor. The chili sauce in Bush’s Chili Beans makes for the perfect base for any chili creation! Each can of Bush’s Beans has 7 grams of protein, and if you’re counting calories, they have 120 calories and 110 calories respectively. Plus, they’re loaded with fiber. Aside from the nutrition benefits in the Bush’s Beans, they also taste amazing. They provide full and robust flavor for the Three Bean Chili. I promise, you won’t miss the meat.

Loaded with flavor

Aside from the Bush’s Beans, the Three Bean Chili is loaded with flavor. I use jalapeños and red onions as a base to start off. I know that sounds spicy but it’s not. I don’t use the seeds in the jalapeños to keep the spice down. However, if you like spice, keep some of the seeds.

Then I use two spices that pair so well together, but they might be a surprise: chili powder and cocoa powder. These two together are almost magical. They really round out the flavor in the whole dish to create a comforting meal everyone will love.

Working with leftovers

If you have extra Three Bean Chili when you’re done, you can keep it in the refrigerator for 4-5 days. You can reheat it on the stove or in the microwave. Microwave each bowl for about four minutes.

You can also freeze this chili for four months. Just make sure it’s in an airtight. You can use bags or containers. I would let it thaw in the refrigerator for a day before reheating.

Topping options

I, personally, do not use toppings on the Three Bean Chili. I’ve found that anything I use kind of takes away from the incredible flavors of the chili. I like to eat it as is with a spoon. However, I get some people have a thing with toppings (like my husband).

So, if you want to add anything, maybe add in a little sour cream, a few green onions and/or cilantro. This is also delicious if you want to eat it with chips.

Get the full printable recipe below and make sure to check out our Turkey Chili recipe {HERE} too!

Three Bean Chili

Rachel Quenzer

This three bean chili is a plant-based meal that will be one of your favorites.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Course dinner

Servings 6

Ingredients

  

• 2 Tbsp. olive oil
• 1 large red onion, diced
• 3 tsp. of garlic, pureed
• 1 jalapeno, chopped and seeds removed if you don't want the spice
• 3 Tbsp. chili powder
• 1 Tbsp. cocoa powder
• 2 cans Bush’s Mixed Chili Beans (15.5 oz.)
• 2 cans Bush’s Black Beans in a MildChili Sauce (15.5)
• 2 cans diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions

 

• Add the olive oil to a large pot or Dutch oven and heat
• Add in the onions and jalapeños and cook for three minutes stirring regularly
• Add in the garlic puree, the chili powder and cocoa powder and cook for two more minutes, coating the vegetables and stirring continuously.
• Add in the Bush’s Beans, tomatoes, and vegetable broth and bring to a boil.
• Reduce heat and simmer 20 minutes.
• Serve immediately